Pages

Paneer Tikka Biryani

Paneer Tikka is one of the classic and richest Mughlai recipes. Being an all time favorite dish for foodies all over the world, this mildly spiced dish will be a good addition to your favorite biryani list.

Biryani is a spice mix of rice with delicious combination of vegetables or meat. Paneer tikka biryani is an aromatic basmati rice married with paneer tikka and topped off with caramelized onions and fried cashews. I used the oven to dum the biryani in a modern kitchen conveniently. A small burning charcoal piece can be placed in a steel bowl covered for the perfect dum aroma. Admitting I skipped to do so since I didn't have the charcoal handy.

Paneer tikka biryani will most likely be a topper on your biryani list as this dish will be adored by all!

PREP TIME

1 hour

COOK TIME

45 mins

TOTAL TIME

1 hour 45 mins

Category: Main

Cuisine: North IndianLevel: Medium

Serves: 4

Nutrition Facts

Servings4.0

Amount Per Serving

calories569

% Daily Value *

Total Fat 39g

60%

Saturated Fat 23g

113%

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Trans Fat 0g

Cholesterol97mg

32%

Sodium971mg

40%

Potassium125mg

4%

Total Carbohydrate27g

9%

Dietary Fiber1g

5%

Sugars4g

Protein20g

41%

Vitamin A

26%

Vitamin C

8%

Calcium

47%

Iron

25%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Paneer Tikka:Mix all the ingredients listed under paneer tikka and marinate for 1 hour or more.

If you choose not to keep dum the biryani in the oven, you may grill or shallow fry the marinated paneer cubes until golden brown or all sides and set aside. But I eliminated this step to dum in a the oven and prevent from over cooking as the paneer tends to get hard.

Flavored Rice :

Wash the rice, drain and add all the ingredients mentioned in flavored rice into a rice cooker and cook according to your rice cooker settings. You may cook it on stove top for 5 mins on high flame then simmer it for another 20 minutes*.

Once done, spread it in a wide pan and drizzle some ghee or clarified butter for the rice to say separate. You may fish out the whole spices at this point.

In a small bowl, take warm milk and add the saffron and let set for 2 mins. Pour this into the rice and fluff the rice gently and set aside.

Caramalized onions and cashewnuts for garnish:

Heat oil and butter in a medium sized pan. Fry julienned onions in oil or ghee until brown. In the same pan fry the cashew nuts until golden brown.

The chopped tomatoes goes in the pan along with red chilly, garam masala, dried fenugreek leaves, coriander leaves and salt. Saute until the tomato cooks well for about 3-5 minutes. You can fish out and discard the whole spices.

Now add the marinated paneer and saute for a min or two only. Sprinkle chopped coriander and mint leaves.

The Paneer tikka biryani gravy is ready!

Biryani Assembly:

In an oven safe large pan, spread the rice and layer it with paneer tikka and top it with the biryani gravy.

Garnish with fried onions and cashew nuts. Cover with a lid or aluminium foil and place it in a preheated oven(325 degree F) for 20-25 minutes.

Drizzle a tablespoon of ghee or clarified butter and gently fluff the rice using a forked spatula and mix with the paneer tikka gravy and serve hot with raita. Enjoy this finger licking Paneer Tikka Biryani with family and friends.

NOTES AND TIPS

Do not use a pressure cooker to cook the rice as it tends to make the rice mushy. Cooked it using rice cooker or on stove top. make sure your rice is cooked but still separate and looks grainy.